Peach Cake with Lavender According To Southern French Recipe
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll (s) puff pastry (cooling shelf)
- 5 peach (s), yellow and / or white
- 80 g butter, lihtly salted
- 110 g suar
- 3 sprigs lavender, fresher, not splashed
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat. Wash and core the peaches and cut into thin slices without peeling them (!). Gently melt the butter in the microwave or in a saucepan.
- Line a baking sheet with parchment paper. Brush the baking paper with butter, apply a thin layer of sugar and lay out the puff pastry. Fold the edges of the dough over (about 2 cm). A slightly wider border than normal is important in the further course.
- Place the peach slices close together, then pour in about a third of the butter each and sprinkle with the sugar.
- Put the cake in the hot oven for 10 minutes.
- Take out the baking tray and distribute the rest of the butter, sugar and now also the lavender blossoms on the fruit.
- Put the tray back in the oven for another 20-25 minutes. Care must be taken to ensure that any juice that leaks over the edges is skimmed off with a spoon so that the dough does not become mushy. The cake is ready when the edges of the pastry are golden brown. Allow to cool slightly.
- This cake tastes best when it is lukewarm (but it is also delicious when cold) and served with either a scoop of ice cream or a spoonful of yoghurt.
- Tips: Instead of the large puff pastry roll, you can also use 6 - 8 slices of frozen puff pastry. And instead of the 3 sprigs of lavender, 1.5 - 2 teaspoons of dried lavender flowers are also suitable.
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